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Mexican Recipes

Crunchy Plant-Based Chick'n Tacos

Crunchy Plant-Based Chick'n Tacos

Crunchy Plant-Based Chick'n Tacos

with Cucumber Salad & Plant-Based Smokey Aioli

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This crowd-pleasing recipe comes together in four simple steps, with minimal hands-on time. While the juicy crumbed chick'n gets lovely and golden in the pan, all you have to do is toss the salad and pop the tortillas in the microwave.

Tags:

Plant Based

•Climate Superstar

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

cucumber

1

tomato

1

avocado

1 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 bag

mixed salad leaves

6

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

Plant-Based Smokey Aioli

(Contains: Soy;)

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3362 kJ

Fat50.1 g

of which saturates5.6 g

Carbohydrate61 g

of which sugars6.5 g

Protein23.2 g

Sodium1364 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Thinly slice cucumber into half-moons. • Roughly chop tomato. • Slice avocado in half, scoop out flesh and roughly chop.

2

• In a large frying pan, heat enough olive oil to cover the base over medium-high heat with. • Cook plant-based crumbed chicken, until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

3

• Meanwhile, in a large bowl, combine cucumber, tomato, avocado, mixed salad leaves and a drizzle of olive oil and vinegar. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.

4

• Slice chick'n. • Spread tortilla bases with some of the plant-based smokey aioli. • Fill each tortilla with cucumber salad and crispy chick'n. • Drizzle tacos with remaining plant-based smokey aioli to serve. Enjoy!

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